Lemon Apricot Tea Bread
- Yield 16 servings
This bread comes out of the oven a rich, deep golden color. While delicious when still warm, it’s even better the next day; wrap or keep in air-tight container overnight.
This hearty, not-too-sweet bread is perfect for breakfast, toasted and spread with butter or cream cheese. Try adding chopped candied lemon slices in place of the grated lemon peel.
- 1 1/4 cups 2 percent reduced-fat milk
- 4 bags English Breakfast tea
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup plus 2 tablespoons sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/4 cup canola oil
- 1 tablespoon lemon juice
- 2 teaspoons finely grated lemon peel
- 1/2 cup dried apricots, chopped
- Preheat oven to 350F. Grease bottom of a 9 x 5-inch loaf pan.
- In a small saucepan, heat milk over medium until hot by not boiling; remove from heat and add tea bags. Cover and let steep 6 to 7 minutes; remove tea bags, gently squeezing out milk, and discard bags. Let cool.
- In a medium bowl, stir together flours, 3/4 cup sugar, baking powder and salt. In another medium bowl, combine egg, oil, lemon juice and 1 cup milk tea. (Mixture will curdle slightly.) Add egg mixture to dry mixture stirring just until moistened. Fold in lemon peel and apricots.
- Spoon batter into bread pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near center comes out clean.
- Meanwhile, stir remaining milk tea with 2 tablespoons sugar. While bread is still in pan, brush tea-sugar mixture over top of loaf. Let cool in pan 10 minutes then remove to wire rack.
Recipe by Serena Ball, R.D.